Chorizo bean burgers

Contains pork – recipe is for non-Muslims only

Combine Spanish sausage with the traditional pork variety for a pulse-packed, spicy burger

PREP 10 mins
COOK 16 mins


  • calories 566
  • carbs 17
  • saturated fat 14
  • sugar 4
  • protein 27
  • fat 43
  • fibre 6
  • salt 2.6


100g mini cooking chorizo, skins removed
3 pork sausage, squeezed from their skins
¼ tsp smoked paprika
1 tbsp lime juice, plus wedges to serve
small bunch coriander, chopped
½ x 400g can mixed beans, drained and rinsed
1 medium egg, lightly whisked
1½ tbsp olive oil, plus extra to drizzle
2 ciabatta rolls, split and toasted
soured cream, avocado, small handful rocket and chips, to serve (optional)


  1. In a food processor, pulse the chorizo, sausagemeat, paprika, lime juice and coriander until well combined. Add the beans and some seasoning, and quickly pulse again to mix. Tip into a bowl and mix in just enough egg (about half) to bind. Shape into 2 fat burgers, cover and chill for 15 mins. Meanwhile, heat oven to 200C/180C fan/gas 6.
  2. Heat the oil in a pan and fry the burgers for 3 mins on each side. Transfer to a baking sheet and cook in the oven for a further 10 mins until cooked through.
  3. Serve the burgers in rolls with soured cream, avocado and rocket, with chips and lime wedges on the side, if you like.